Open Faced Egg Sandwich For One Recipe
There’s really nothing better than a combination of runny egg yolk, toasted bread, and melted butter. This isn’t so much of a recipe as it is permission to experiment with tastes you love. Throw in some curry powder, add some diced habanero, top with hollandaise or sauce gribiche, or something you’d never think of putting with eggs in a million years (Archie Goodwin in the Nero Wolfe mysteries would sometimes talk about eating an egg and anchovy sandwich; sounds gross, but you might be surprised).
Eggs are easy to get along with in terms of beverages. Have this with a citrusy New Zealand Sauvignon Blanc, a mellow pinot noir, or a pilsner of wheat ale.
- 1 or 2 large eggs, whichever you prefer
- 1 slice of bread, about an inch thick and whatever kind you prefer. I like sour dough.
- Roasted garlic herb butter
- Watercress
- 2 tsp. Red wine vinegar (or a very well aged balsamic)
- 1.5 TB. Extra Virgin Olive oil
- Salt and pepper (pepper from a grinder preferred)
- Toast the bread. If you have a toaster that can take a 1" piece that would be fine. Other wise use a broiler and watch it carefully so that you don’t over do it.
- Smear the softened garlic butter on the toast so that it melts in.
(About the butter: making your own butter mix is best. I like about one roasted head of garlic per stick of unsalted butter. The herbs are usually what I have growing that looks good, typically thyme and rosemary. Salt and pepper this as your taste demands).
- The great thing about non-stick skillets is that you really don’t need any added oil, but in this case I use a little of the garlic butter for insurance and flavor. Cook the egg or eggs so that the yolks are still runny. Over easy is usually what I do, but sunny side up would look attractive. You don’t want to cook your eggs to hell and gone so watch out.
- Mix the red wine or balsamic vinegar and olive oil together with a fork or tiny whisk. (If you feel like telling your cardiologist to kiss your a$$, then melt some of the garlic butter and use that in place of the olive oil).
- Assembly: Top the toast with the egg(s) and the egg(s) with a bit watercress. Drizzle the little bit of vinegrette over the top of the watercress and season the whole mess with salt and fresh cracked pepper. If you need more color in your life try a little chipotle powder or smoked paprika. That’s it, that’s all.
Member recipes are not tested by the CHOW food team.
In my house we call this a "Sad Bastard" because I used to eat them when I was alone and poor. With good eggs cooked just right and enough butter it still manages to feel decadent. Not sad at all, really.
I kinda like the 'mistaken' name, Toad in a Hole.
Signed:
Gertrude Stein
That is a common British dish called eggs in a basket. In america it is mistakenly called toad in a hole. Been around for quite a while.
My brother "invented" a similar dish when he was a mere lad. We called it the "Bread Egg". The only difference is that he tore a hole in the center of the bread, put it in the pan and put the egg in the hole. The bread is better fried than toasted, everything blends together. I throw the "holes" in the pan and let them cook too. Still makin & likin this dish, usually w/whole wheat bread but then...+READ
My brother "invented" a similar dish when he was a mere lad. We called it the "Bread Egg". The only difference is that he tore a hole in the center of the bread, put it in the pan and put the egg in the hole. The bread is better fried than toasted, everything blends together. I throw the "holes" in the pan and let them cook too. Still makin & likin this dish, usually w/whole wheat bread but then again what doesn't taste good fried. Even is good w/pan spray & WW bread, so indulge.-COLLAPSE
When I work late I'm really tempted to eat something quick and awful. Recipes like this are proof that a good meal does not require lots of time. And anchovies would be great on this sandwich.